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Roasted Greek Shrimp

This dish is so easy for a weeknight — no real recipe or measuring required here. Prep the shrimp the day before and you are all set for a fast and healthy dinner. If you like tomatoes, capers and shellfish, you can’t go wrong with this dish. I served the shrimp with a salad of red leaf lettuce, shaved fennel & dried blueberries dressed with just lemon juice and olive oil.

Ingredients:

2 to 3 cups diced tomatoes (can also just use canned tomatoes if you wish)